**5. Conclusions**

Several factors influence the formation of compounds responsible for the light struck taste (LST) in wines. As explained, the chemical composition of grapes and wines, the yeast strains used during the alcoholic fermentation process and their nutrition are decissive in the synthesis of their precursors and, subsequently to the concentration level of the VSCs. Moreover, other external factors are also crucial during the wine aging and storage period. The bottle color, the type of closure, the nature of light and the time of exposition seems to be the most important ones. As the light struck sensory perception depends on the amounts of VSCs, their quantitation becomes essential. Due to their low concentrations and the great complexity of the wine matrix, several instrumental analytical methods have been developed in recent decades to improve the analysis efficiency of these compounds. Finally, it should be noted that although the LST defect can be corrected several practices, its prevention is the best way to ensure the organoleptic quality of wine.
